Oh these are soooo good. Now I must confess that I have a weakness for white chocolate, and a preference for Milky Bars. I love Milky Bars! So following a party this weekend where I attended as The Milky Bar Kid, I had a choice. Eat all the milky bars myself, or bake them into this delicious blondie. With summer and beach visits just around the corner, and visitors pending, it was an easy decision. Well, not easy but logical.
This is another melt-and-mix, one-pot wonder recipe, adapted from a Women’s Weekly recipe. Now the original is great (who doesn’t love a Women’s Weekly recipe) but by removing the nuts and reducing the sugar, it’s a little easier to justify. Not to Patricia, my Pilates instructor, but at least to myself.
Place the butter and white chocolate into a large saucepan. This will be your mixing bowl as well so go for a medium to largish one. As I mentioned, Milky Bars are my favourite, but you can use whatever white chocolate you prefer. Just go with an “eating” chocolate rather than a cooking one – you will get a much improved taste at the end. Place over low heat and stir until chocolate and butter have melted together, and it looks like this:
Now pop to one side to let cool a little, and line your square cake tin with baking paper and gather your ingredients.
Now that the chocolate mixture has cooled slightly, add the eggs, flour and sugar, stirring to just combine. Gently fold in the extra chocolate and raspberries being careful not to over mix.
Spoon into your lined pan:
Pop into a preheated 170° C oven for 40 minutes or until firm. (Now I will tell you that Mr L likes a little “goop” in a blondie, a soft oozy centre, so I sometimes check and take out of oven at around 35 minutes. This will be purely a matter of taste as I like the crustier outside edges. See, we can all be happy)
Cool in tin. When ready to serve, dust with icing sugar and cut into 9 squares and then into triangles. Then stand back and watch it disappear – I swear I have never seen anyone just stop at one piece!
The blondie can be made ahead, cooled completely and covered with plastic wrap until ready. It also freezes beautifully. Once cooled completely wrap in plastic wrap, then foil, then a freezer bag and freeze for up to a month. I have also made with gluten free flour which works well too – just be mindful of checking the cooking time, as different brands of GF flour will cook at differing times.
- 125 g butter, chopped
- 200g white chocolate
- 2 eggs, lightly beaten
- ⅔ cup caster sugar
- ¾ cup plain flour
- ½ cup SR flour
- 100g white chocolate, extra, chopped into chunks
- ¾ cup frozen raspberries
- Icing sugar to serve
- Preheat oven to 170°C
- Melt butter and chocolate in a medium-large saucepan (big enough to be your mixing bowl later) stirring over low heat until chocolate is melted and mixture is smooth. Please be careful not to boil
- Remove from heat and allow to cool slightly. In the meantime line 20cm square cake tin with baking paper.
- Add sugar, eggs and flours to the mixture and stir to combine. Gently fold through the extra chocolate and the raspberries.
- Pour mixture into prepared tin and cook in oven for 40 minutes or until firm.
- Remove from oven and cool in tin.
- To serve, dust with icing sugar and cut into squares or triangles